Prepare to tantalize your taste buds with a unique Thai culinary experience: Sweet Fish Sauce with Tamarind and Blanched Neem. This recipe masterfully blends the savory depth of fish sauce with the tangy sweetness of tamarind and the surprising bitterness of blanched neem leaves. It's a flavour profile that's both unexpected and utterly delicious, offering a complex harmony that's far more than the sum of its parts. This isn't your average dipping sauce; it's a journey for the adventurous palate, perfect for adding a distinctive touch to grilled meats, fresh vegetables, or even as a component in a more elaborate dish.
The slightly bitter neem, often used in traditional medicine, adds an intriguing counterpoint to the sweetness and saltiness, creating a truly memorable flavour experience. This recipe balances these contrasting tastes beautifully, resulting in a sauce that's both sophisticated and surprisingly addictive. Ready to learn how to craft this culinary masterpiece? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Pan
- Cutting board
- Knife
- Spoon
- Strainer
- Containers for storage
Ingredients
- Neem leaves
- Hot water
- Cold water
- Palm sugar or coconut sugar
- Tamarind juice
- Fish sauce
- Salt
- Shallots
- Dried chilies
- Coriander root
Step-by-Step Instructions
Step 1. Prepare the Neem and Aromatics
- Wash the neem leaves thoroughly. Boil in hot water until slightly softened (preference for crunchiness or softness).
- Immediately transfer the blanched neem to a bowl of cold water to retain color and freshness.
- Finely slice the shallots.
- Add oil to a pan and fry the shallots until golden brown and crispy. Add a pinch of salt while frying to improve crispness.
- Add oil to the same pan and fry the dried chilies until fragrant.
Step 2. Make the Sweet Fish Sauce
- In the same pan, add palm sugar (or coconut sugar), tamarind juice, fish sauce, salt, and coriander root. Stir until the sugar dissolves and the sauce thickens. Adjust seasoning to taste.
Step 3. Combine and Simmer
- Add the fried shallots and chilies to the sweet fish sauce. Simmer for a few more minutes until the sauce reaches your desired consistency.
Step 4. Serve
- Arrange the blanched neem leaves on a plate. Serve with the sweet fish sauce and grilled fish (optional).
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- For crispy shallots, add them to hot oil.
- Use medium heat when cooking the sweet fish sauce to prevent burning.
- Adjust the amount of water in the sweet fish sauce to reach your desired thickness.
- To preserve the blanched neem, store it in airtight containers in the freezer.
Nutrition
- Calories: varies
- Fat: 0-1g
- Carbs: 5-10g
- Protein: 1-2g
FAQs
1. Can I substitute the neem leaves with something else?
While neem provides a unique bitterness, you can try substituting with other leafy greens like spinach or even a small amount of bitter melon for a milder alternative. However, the flavor profile will change significantly.
2. How long can I store the sweet fish sauce?
Store the sauce in an airtight container in the refrigerator. It should last for about 3-5 days. The neem leaves might slightly discolor over time, but the flavor will remain mostly intact.
This Sweet Fish Sauce with Tamarind and Blanched Neem is a testament to the exciting possibilities of Thai cuisine. Its unique flavor profile, a delightful blend of sweet, sour, salty, and bitter, is sure to impress even the most discerning palates. Enjoy experimenting with this recipe and discovering its versatility in various dishes!